Breakfast Hash Tacos with Soyrizo and Spinach

Hashbrowns that is. 🙂 I love home-cooked breakfast on the weekends… it’s nice when you have the time to sit down to a hot, freshly made meal in the morning. This is one of my favorite healthy breakfasts, inspired by my favorite breakfast cafe – Bouldin Creek (where we spotted Bill Murray once!) – in Austin, TX.

“But carbs cause you to gain weight!” Not so. Unless you are eating an excess of white, processed, refined carbs, most are inherently good for you. I couldn’t eat more than two of these because they’re so darn filling (full of fiber!). Serve with a big glass of rice horchata and refried black beans (we added tomatoes and chilies to ours) for a killer combo. (Don’t use so much olive oil if you really want to keep it healthy and heart-attack free. I indulge sometimes.)

So easy. All you will need is:

1 pack organic corn tortillas
1 bag pre-shredded organic hashbrown potatoes (or shred your own if you have that kind of time)
1 cup “nooch” (nutritional yeast – serves as a cheesy flavor)
1 package gluten-free soyrizo
Dash black pepper and fine sea salt
Olive oil for pan

Optional ingredients:
1/2 can diced tomatoes and chilies
1/3 bag organic chopped spinach
1 avocado
Daiya cheese

All you need to do is cook each ingredient separately and manage to keep them all warm. I started with the soyrizo, since  that took the longest to cook. Coat pan with some olive oil, and use a spatula to keep it from sticking. You may need to add a bit of water. I didn’t wait for mine to get brown because I’m impatient – unlike meat, there is no need to cook it until it isn’t bleeding.

Set soyrizo aside, clean off your pan, and coat with another dollop of olive oil. Add the hashbrowns. Let them cook down a bit, keeping them from sticking with your spatula. Add the whole cup of nutritional yeast, plus a little sea salt and pepper. Don’t put too much salt since your soyrizo is full of it. Let this brown just a little if you can, and set aside.

Meanwhile, I heated up the refried beans in a smaller skillet. These didn’t really have an issue with sticking. I added some of the tomato/chili mix since I like things spicy like that. Keep this on low heat.

Next, I added more olive oil to my skillet and coated two tortillas, flipping and heating so that they are fully coated. Once done, I put them on a tray in the oven (on lowest setting) to keep them warm, and heated the remaining tortillas the same way.

Sauté your spinach in your skillet with the leftover oil (also I cheated and added a little juice from our nopales jar – water, vinegar, garlic and a few other spices) and set aside. Reheat all your ingredients for just a few minutes right before serving. You can slice your avocado while you’re waiting on all the ingredients to reheat. (OR, if you have a massive stove, you can do this all at the same time… can I have your kitchen and multi-tasking skills please??)

Assemble all your taco goodness without managing to burn yourself, pour up a big glass of horchata (mix with some unsweetened almond milk to lower the sugar content – no need to go into a diabetic coma please), sit down with your friends, and ENJOY!!